Cheese and mushroom pizza omelette
recipe
Cheese and mushroom pizza omelette
No commentsIngredients
- 150g/5oz mushrooms, sliced
- 2 tbsp olive oil
- 6 large Lion quality eggs
- 1/2 tsp dried oregano
- salt and freshly ground black pepper
- 4-6 tbsp ready made tomato and herb pasta sauce
- 1 (195g) pack mozzarella cheese, drained and diced
Serves:
4
Directions
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- Heat half the oil in a frying pan, add the mushrooms and saute for ins or until golden. Transfer to a plate and set aside.
- Beat the eggs together with the oregano and salt and freshly ground black pepper. Heat the remaining oil in the frying pan, add the eggs and cook, over a medium heat for two to three mins. During this time, use a spatula to push the cooked egg into the centre of the omelette, then tip the pan so that the raw egg fills the gap - repeat until no runny egg remains and the base is golden.
- Place the omelette under a hot grill and cook for one to two mins or until the top has set. Spoon over the tomato sauce, top with the cheese and mushrooms. Season with more black pepper and a little salt if liked. Pop back under the grill and cook for two mins or until the cheese is pale golden. Serve in wedges with salad.
Source: British Lion eggs
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